Chorizo and Butter Bean salad
August 4th, 2010

serves 4

1x 400g tin butter beans, drained

1 punnet cherry tomatoes, halved

1/2 red onion, very thinly sliced

1 bunch italian parsley, very roughly chopped

1 small garlic clove, crushed

1 tablespoon red wine vinegar

4 tablespoons extra virgin olive oil

250g chorizo sausage, thinly sliced

Place beans, tomatoes, onions and parsley in a bowl

Add the crushed garlic, red wine vinegar, olive oil and season with salt and pepper

Combine well and allow to stand

Heat a frying pan on high heat and fry the sliced chorizo until just crisp

Spoon the chorizo on top of the salad, mix together

Serve immediately with toasted bruschetta

Bruschetta with White Bean Puree and Sundried Tomato Chutney
June 7th, 2010

Serves 6

White Bean Puree

1 can Cannellini Beans, slightly drained

3 cloves crushed garlic

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon fresh thyme leaves

salt and freshly ground pepper

Sundried Tomato Chutney

8 sundried tomato fillets, packed in oil, drained and thinly sliced lengthways

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

quarter cup chopped italian parsley

1 ciabatta bread sliced

Puree the beans, garlic, olive oil, lemon juice and thyme in a food processor until smooth.

Season with salt and freshly ground pepper

Mix together the tomatoes, olive oil, balsamic vinegar, honey and parsley

Season with salt and pepper and set aside.

Toast the ciabatta slices and rub with a clove of garlic (which has been sliced in half)

Place  bean puree on top of the bruschetta and top with the sundried tomato chutney

Nice to serve as an hors d’ouvre

Tuna and Chick pea salad
March 23rd, 2010

2   cans (3 cups) chickpeas, drained

1  red onion, very finely sliced

1 green pepper very finely sliced

2  stalks celery, thinly sliced

3  cans tuna, drained

3  tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1 small clove garlic, crushed

salt and freshly ground black pepper to taste

1 bunch fresh Italian parsley, roughly chopped

-Combine all the ingredients together, apart from the oil, vingegar, lemon juice, garlic and easoning

-In a smaller bowl, combine the vinaigrette ingredients and whisk together with a fork

-Check the vinaigrette for seasoning and pour over the salad ingredients

-Add the parsley just before serving

*serves 6

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